Remove the casing and shell the sausage. Fry the sausage in a frying pan with a little oil, turn from time to time and brown for good, add the wine, let it evaporate and cook. Transfer the sausage into a bowl and add the diced mozzarella, season with salt, taking into account the flavor of the pecorino cheese and freshly ground pepper. Boil the pasta al dente and drain it. Fill the paccheri with the prepared stuffing and roll them one at a time in grated pecorino, fry in hot oil. For the walnut sauce: in a saucepan fry the garlic cloves in the oil until they are burnt, remove them, add the chopped walnuts and brown them, complete with the minced parsley and the grated pecorino. Pour a spoonful of hot sauce into the bottom of the plate, place the freshly fried paccheri on top and complete with extra cream of nuts.
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